Fried Goat Cheese Honey Herbs

Fried goat cheese is the appetizer everyone reaches for first whenever I bring it to a get-together. Each medallion is creamy inside with a crispy crust and a subtle touch of fresh herbs and honey. Whether you add it to salads or serve it as a party snack with a drizzle of honey, it never fails to disappear fast.

I still remember the first time I served these at a holiday table. My guests kept asking for the recipe and now my friends expect me to make these for every special gathering.

Ingredients

• Goat cheese log: gives a tangy creamy base and softens easily for mixing
• Fresh rosemary and thyme: add earthy herby notes aim for perky leaves without wilting
• Honey: offers a bit of sweet richness stick to wildflower or local for most flavor
• All purpose flour: ensures an even base coat for the crust make sure it is fresh and sifted
• Salt and black pepper: season both the cheese and crust for balanced taste choose fine sea salt and cracked pepper
• Egg: binds the crust to the medallions always use fresh large eggs
• Milk: adds lightness to the egg wash whole works best but any is fine
• Panko breadcrumbs: create the crispiest finish look for fresh well-dried crumbs with no musty scent
• Garlic powder: brings subtle savoriness check for clump-free freshness
• Avocado oil or olive oil for frying: both work but avocado oil handles high heat with ease choose light in color oil for clean flavor

Step-by-Step Instructions

Prep the Cheese Mixture:

Mix softened goat cheese with rosemary thyme and honey in a bowl using a fork until herbs and honey are evenly distributed creating a flavorful blend

Shape and Chill the Log:

Scrape the mixture onto a sheet of wax or parchment paper Form into a smooth log and roll tightly Chill in the freezer for at least twenty minutes or in the refrigerator for about two hours for easier slicing

Slice the Medallions:

Once the log is firm use a sharp knife to slice into eight even rounds Wipe the knife with a damp cloth between cuts for cleaner edges

Set Up the Dredging Stations:

Arrange three shallow bowls Place flour salt and pepper in the first bowl In the second bowl whisk together the egg and milk In the third blend Panko and garlic powder for the final coating

Coat the Cheese Slices:

Working with one at a time dip each goat cheese medallion first in flour then in egg wash then roll in the Panko mixture press gently so the crust clings all over

Pan Fry to Golden Perfection:

Heat one to two tablespoons oil in a large skillet over medium Add four medallions at a time Cook on each side for one to two minutes until golden turning only once for best crust Transfer to paper towel lined plate and repeat with remaining cheese rounds

Serve and Enjoy:

Arrange the freshly fried goat cheese on a platter Drizzle with a little more honey if desired and sprinkle with extra herbs Serve warm for the crispiest texture

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My absolute favorite part is how the honey inside softens and oozes just a bit as you bite in. Watching my sister sneak the last piece at Thanksgiving still makes me smile each year.

Storage Tips

Fried goat cheese keeps well in an airtight container in the refrigerator for four to five days. For longer storage flash freeze the fried medallions on a tray then bag and freeze for several months. Bake or pan fry straight from the fridge or thawed from the freezer until warmed and crisp again.

Ingredient Substitutions

Choose gluten free flour and breadcrumbs if needed. Dried herbs can sub in for fresh but use about a third as much since dried are stronger. If you are out of honey try a drizzle of maple syrup or a light jam for a different sweetness.

Serving Suggestions

These goat cheese medallions are gorgeous on autumn salads especially with apples or pears and toasted nuts. They are also perfect for party platters with crostini or raw veggies or enjoy them with a glass of white wine as a simple snack.

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Cultural and Historical Context

Frying cheese is a longstanding favorite in Mediterranean and European kitchens where goat cheese has always been valued for its bold flavor and creamy texture. Panko breadcrumbs bring a touch of Japanese culinary tradition making these medallions truly cross cultural.

Frequently Asked Questions

→ How do you keep goat cheese medallions from falling apart during frying?

Chill or freeze the goat cheese log before slicing and breading. The firm texture helps each medallion hold its shape while frying.

→ Can I use a different oil for pan-searing?

Avocado oil is preferred for its higher smoke point, but olive oil also works well for lightly browning the medallions.

→ How can I make this gluten-free?

Substitute gluten-free all-purpose flour and gluten-free panko breadcrumbs for the standard versions to keep the dish gluten-free.

→ Can these goat cheese medallions be prepared ahead?

You can shape and bread the medallions ahead of time and chill them for up to 2 days before frying just before serving.

→ What are serving suggestions for fried goat cheese rounds?

Try them over a crisp salad, or serve as a warm appetizer drizzled with honey and sprinkled with fresh herbs.

→ How should leftovers be stored and reheated?

Keep extras in an airtight container in the fridge for up to 5 days. Reheat gently in a skillet or oven for best results.